Time: ~3.5hrs
Source: Adapted from recipetineats
- 2.6kg lamb shoulder / 1.6kg boneless lamb shoulder (note was £33 May 2025 from Swaledale on deal)
- 3 garlic cloves, minced
- 2 onions, diced
- 1.5 tbsp tomato puree
- 2 tsp grated ginger
- 2 cinnamon sticks (or 1 tsp cinnamon)
- 500ml chicken stock
- 250g (or 1 cup) whole dried apricots
- 1 lemon, for zest and juice
- 4.5 tbsp Ras El Hanout spice mix (or see original for component spices)
For serving (optional):
- cous cous or bulgur wheat
- Pomegranate seeds
- tsatziki
- 1/2 cup slivered almonds, toasted
- 15g coriander or parsley, roughly chopped
- mint sauce
- Debone lamb shoulder if needed, remove lamb fat/gristle either way
- Standard big meat sear (with salt) then into 1.5 inch chunks into big bowl
- Meanwhile
- dice onions, mince garlic
- 4.5 tbsp Spice mix, 1.5 tbsp tomato paste, 2tsp grated ginger, 1 tsp cinnamon into small bowl
- 500ml stock
- toast almonds, if using
- Heat to medium, add onion, then later garlic, 3mins until soft
- Add small bowl, cook 1.5 mins with stirring
- Add stock, stir, lamb in, oven to 160c
- Bring to simmer on hob, cover with lid, cook 1hr in oven
- Check progress here. Original recipe said 45mins lid on, lamb wasn't done and too much liquid. Try 1 hour with big cracked lid, check often and stir, then update recipe to get right result
- Apricots in an hour after lamb
- 30 mins from finished:
- zest and juice lemon, keep separate
- 1cup bulgur wheat, 500 ml stock, boil then 15 min simmer, stir. then add half lemon juice and half parsley, then sit lid on 15 mins, or whatever
- Prep toppings etc
- Stir lemon zest and remaining juice into lamb
